Apple-Poppy Seed Cake

Preheat the oven to 150 °C fan (175 °C conventional) and grease a 26 cm springform pan.

Wash the lemon in hot water, finely grate the zest and squeeze out the juice. Peel, core and roughly dice the apples.

Separate the eggs and place the egg whites and yolks in separate bowls.

Whip the egg whites with a pinch of salt until stiff peaks form.

Stir the quark, egg yolks, ricotta, vanilla sugar, sugar, lemon juice and lemon zest until smooth.

Mix the semolina with the baking powder and fold into the quark mixture.

Carefully fold in the beaten egg whites until no white streaks remain.

Remove about one third of the mixture and stir in the poppy seed mix.

Fold the apple cubes into the light (plain) mixture.

First pour the light apple-quark mixture into the pan and smooth it, then carefully spread the poppy seed mixture on top.

Bake the cake in the preheated oven for 70–80 minutes.

Let the cake cool slowly in the open oven and then cool completely.

Before serving, dust with powdered sugar.